It is almost impossible to find a person who does not like this light and air dessert. The cake was first prepared by a certain Mr. Gasparini, who lived Switzerland in the city of Meyrengem. From the name of this city, according to one version, the name Merigne. The cake is not easy to prepare. Be sure to take into account some subtleties.
Ingredients
5 proteins from medium -sized eggs
250 gr. Sahara
A pinch of vanillin, salt and citric acid
Cooking
Separate chilled proteins from yolks. Chilled squirrels are better whipped, the dishes in which the proteins will be beaten up to be absolutely dry and not oily. Add salt, vanillin and citric acid. Beat the proteins first at minimum speed, then gradually increase to maximum. Gradually, add sugar, by a spoon, while we do not stop whipping.
Pre -heating the oven to 100 degrees, covering with oiled parchment paper.
Proteins should whip up to a state of strongly increased dense mass.
We lay out the contents in a confectionery syringe and form cakes on a baking sheet.
We bake for 50-60 minutes, then open the oven and put on top on the cake sheet of clean parchment paper and again bake 25-30 minutes. This is necessary so that the meringues remain white, if their color is not fundamentally fundamentally, which can be beige or light brown, you can not cover.
We take out the cakes from the oven, let them cool completely, and only then remove it to the dish.